Adapted from Bobby Flay – Serves 6

This recipe is a good choice when you want to eat healthier, but don’t want to lose out on flavor. A quick marinade for the steak, a variety of green leafy lettuce, and ginger citrus dressing make a perfect summer salad. 

My sister Terry loves a good steak. She was diagnosed as pre-diabetic in the lates 90s and managed the new diagnosis with a low carb diet and a new appreciation for meat. Instead of lamenting that she had to cut down on pasta, rice and bread she focused on what protiens she could enjoy.  I always love making this recipe for her. It’s flavorful marinade and carb free salad works well with her diet and brings her a lot of joy. 

Ingredients for the steak

• 3 T Soy sauce
• 1 T Fresh lime juice
• 1 T Chili paste with garlic
• 1 T Peanut oil
• 2 filet mignons (12-ounce)
• Freshly ground pepper

Directions for the steak

• Whisk soy sauce, lime juice, chile paste, and peanut oil together in a small baking dish. Add the steaks, turn to coat, cover, and let marinate for 30 minutes in the refrigerator. Remove from the refrigerator 15 minutes before grilling.
• Heat the grill to high. Remove steaks from marinade and pat dry. Season both sides with pepper and grill for 3 minutes per side or until slightly charred and cooked to medium-rare doneness. Remove from the grill, let rest 5 minutes, and slice into 1/4-inch thick slices.

Ingredients for Ginger-Lime Dressing

• 1/4 C Lime juice
• 1 T Soy sauce
• 1 T Rice vinegar
• 1 T Finely diced shallot
• 1 T Fresh ginger (Grated)
• 2 t Sugar2 T Peanut Oil, Salt, and freshly ground pepper1/4 C Lime juice
• 1 T Soy sauce
• 1 T Rice vinegar
• 1 T Finely diced shallot
• 1 T Fresh ginger (Grated)
• 2 t Sugar2 T Peanut Oil, Salt, and freshly ground pepper

Directions for Dressing

• Whisk ingredients together in a small bowl. Season with salt and pepper, to taste. Let it sit for 10 minutes before using.

Ingredients for salad

• 1 Bibb lettuce Head, torn into bite-size pieces
• 3 C Arugula leaves, torn into bite-size pieces…or Romaine Lettuce
• ¼ C Basil chiffonade
• 1/2 English cucumber, halved and cut crosswise into 1/4-inch thick slices
• 2 Carrots, julienned
• 5 Radishes, thinly sliced
• 8 Yellow and red cherry tomatoes, halved
• Salt and ground black pepper

Assemble – While the steak is resting, combine all salad ingredients in a large bowl. Toss with half of the dressing and season with salt and pepper. Transfer to a platter, top with the steak, and drizzle the remaining dressing over the top